This is my Spanish-inspired take on the pepperoni pie. No-cook roasted red pepper sauce topped with thinly sliced cured chorizo and manchego cheese, then finished with a sprinkle of fresh parsley. For optimum meltiness, choose a young manchego (aged 3 or so months). Older cheeses don’t melt as well, and I find that their more pungent flavor can compete too much with the other toppings.
Chorizo and Red Pepper Pizza
Makes one 12-inch pizza
- 1 (14-ounce) jar or can roasted red peppers, drained and patted dry
- 3 tablespoons extra-virgin olive oil
- 1/3 cup chopped yellow onion
- ½ serrano or jalapeno chile, seeded and chopped
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon fine sea salt, plus more for finishing
- Freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley, divided
- 1 (14 to 16-ounce) ball Basic or Slow-Rise Pizza Dough (or pre-made pizza dough)
- 4 ounces cured Spanish chorizo, thinly sliced
- Heaping cup shredded manchego cheese
Place your pizza stone or steel (if using) on an oven rack in the middle of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough.
To make the roasted red pepper sauce: Combine the roasted red peppers, olive oil, onion, chile, lemon juice, salt, pepper, and 1 tablespoon of the parsley in a food processor. Process until smooth.
To stretch out the dough: Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch square or disk, making sure that it retains the same thickness throughout (more or less).
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Scoop 2/3 to 3/4 cup of the sauce onto the dough and spread it out, leaving a ½-inch border of dough all around. (Refrigerate the remaining sauce in an airtight container to use later in the week on pasta or wherever else you’d use tomato sauce.) Scatter on the chorizo and top with the cheese.
To bake the pizza: If you’re using a pizza stone or steel, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese begins to brown in spots. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 5 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake for about 10 minutes, until the crust is golden and the cheese begins to brown in spots.
Remove the pizza from the oven and let it rest for 5 minutes, then sprinkle on the minced parsley and finish with a pinch or two of salt. Slice and serve.